品质改良剂对浅发酵腊肠产品特性的影响及主成分分析

张佳敏 袁波 王卫 叶富云 唐春 翁德晖

张佳敏,袁波,王卫,等. 品质改良剂对浅发酵腊肠产品特性的影响及主成分分析[J]. 食品工业科技,2021,42(18):244−251. doi:  10.13386/j.issn1002-0306.2020120247
引用本文: 张佳敏,袁波,王卫,等. 品质改良剂对浅发酵腊肠产品特性的影响及主成分分析[J]. 食品工业科技,2021,42(18):244−251. doi:  10.13386/j.issn1002-0306.2020120247
ZHANG Jiamin, YUAN Bo, WANG Wei, et al. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244−251. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120247
Citation: ZHANG Jiamin, YUAN Bo, WANG Wei, et al. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244−251. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120247

品质改良剂对浅发酵腊肠产品特性的影响及主成分分析

doi: 10.13386/j.issn1002-0306.2020120247
基金项目: 四川省科技计划“川猪产业链提质增效关键技术研究与集成示范”(2020YFNO147);国家现代农业产业技术体系四川生猪创新团队(sccxtd-2021-08);四川省科技计划重点研发项目“优质生猪工程产业链关键技术集成创新和示范”(2018NZ0150)
详细信息
    作者简介:

    张佳敏(1982−),女,硕士,副教授,研究方向:农产品加工与贮藏工程,E-mail:cdusp@qq.com

    通讯作者:

    王卫(1958−),男,硕士,教授,研究方向:食品加工与安全,E-mail:wangwei8619@163.com

  • 中图分类号: TS251.4

Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis

  • 摘要: 为改善浅发酵香肠组织易松散,肉质干硬等问题,分别添加0.2%复合磷酸盐(CP)、0.2%魔芋胶(KGM)、0.2%乙酰化双淀粉己二酸酯(ADA)及2.0%玉米淀粉(CST)作为品质改良剂,探究其对产品风干效率、质构、理化、蒸煮损失及微生物等特性的影响。结果表明,添加质改良剂的产品水分活度aw值均较高;KGM和ADA对降低产品硬度,提升口感,改善产品色泽和组织紧实度具有显著作用(P<0.01);CP和ADA能显著降低产品蒸煮损失(P<0.01);CST在贮藏初期可提高香肠保水性,减少蒸煮损失,但经30 d的贮藏期后,保水作用大大降低。并且CST能促进微生物增值,而KGM则会抑制微生物生长。进一步的主成分分析(PCA)显示,乳酸菌含量、硬度和咀嚼性之间有显著的正相关关系,与aw之间呈显著的负相关,色泽和pH之间具有正相关关系。通过综合评分确定各品质改良剂综合排序为:ADA>KGM>CST>CP>CK,乙酰化双淀粉己二酸酯和魔芋胶对改善香肠品质具有较好效果。本研究显示出品质改良剂对浅发酵香肠产品质构、色泽、保水性等有显著的改善作用,而使产品aw提高可能对产品可贮性导致不利影响,对此有待进一步探究。
  • 图  1  不同品质改良剂对香肠蒸煮损失率的影响

    Figure  1.  Effect of different quality improvers on sausage cooking loss rate

    注:不同大写字母表示差异极显著,P<0.01;不同小写字母表示差异显著,P<0.05;图3~图5同。

    图  2  品质改良剂对香肠色泽的影响

    Figure  2.  Effect of quality improvers on sausage color

    图  3  品质改良剂对香肠pH的影响

    Figure  3.  Effect of quality improvers on the pH of sausages

    图  4  品质改良剂对香肠aw的影响

    Figure  4.  Effect of quality improvers on aw of sausages

    图  5  基于PCA解析不同品质改良剂的浅发酵香肠产品特性

    Figure  5.  PCA analysis of the properties of shallow fermented sausage products with different quality improvers

    注:A为PCA得分图;B、C为主成分载荷矩阵图。

    表  1  品质改良剂对香肠质构特性的影响

    Table  1.   Effect of quality improvers on the texture characteristics of sausages

    指标实验组
    CK(对照)CPKGMADACST
    生香肠



    硬度(g)6762.59±590.60Cc5250.58±124.41Bb4468.98±477.34Aa5482.25±454.16Bb5646.96±123.76Bb
    弹性0.41±0.05Ab0.41±0.06Ab0.34±0.02Aa0.38±0.04Aab0.38±0.02Aab
    内聚性0.31±0.03Aab0.3±0.03Aab0.25±0.1Aa0.31±0.07Aab0.34±0.03Ab
    咀嚼性(g·sec)824.46±136.95Cc632.20±65.50Bb416.51±83.55Aa684.26±104.93BCb724.13±40.61BCb
    回复性0.09±0.02Aab0.09±0.02Aa0.09±0.05Aab0.13±0.03Ab0.12±0.01Aab
    熟香肠



    硬度(g)10314.65±688.84Bb9803.16±692.05Bb7222.63±744.15Aa7347.56±908.20Aa7703.27±530.13Aa
    弹性0.68±0.02Aa0.66±0.04Aa0.66±0.07Aa0.61±0.05Aa0.65±0.06Aa
    内聚性0.2±0.027Aa0.2±0.03Aa0.2±0.06Aa0.22±0.02Aa0.21±0.06Aa
    咀嚼性(g·sec)1673.25±323.34Bc1386.61±202.85ABbc956.89±110.48Aa1025.65±69.92Aa1114.66±95.71Aab
    回复性0.04±0.01Aa0.05±0.01Aa0.05±0.01Aa0.06±0.01Aa0.05±0.02Aa
    注:同行中不同大写字母表示差异极显著,P<0.01;同行中不同小写字母表示差异显著,P<0.05;表2表3同。
    下载: 导出CSV

    表  2  品质改良剂对香肠色泽的影响

    Table  2.   Effect of quality improvers on sausage color

    指标实验组
    CK(对照)CPKGMADACST
    生香肠

    L*34.82±1.14Aa34.64±1.31Aa37.69±1.15Bb37.08±1.13ABb35.9±1.97ABab
    a*9.94±1.4ABa9.23±0.52Aa11.36±0.46Bbc11.53±0.68Bc10.13±1.27ABab
    b*12.5±0.37Aab11.6±1.1Aa12.68±0.71Ab11.92±0.5Aab12.44±0.58Aab
    熟香肠

    L*28.82±0.96Aa28.76±1.04Aa31.59±1.69Bb31.03±0.79Bb30.37±1.02ABab
    a*7.58±0.57Aa7.36±0.35Aa8.68±0.51Bb8.99±0.36Bb7.63±0.4Aa
    b*7.2±0.54Aab6.92±0.43Aa7.22±0.52Aab8.89±0.4Bc7.67±0.59Ab
    下载: 导出CSV

    表  3  品质改良剂对香肠微生物特性的影响

    Table  3.   Effect of quality improvers on the microbial characteristics of sausages

    指标实验组CKCPKGMADACST
    乳酸菌(lg CFU/g)4.98±0.3Ab4.73±0.09Aab4.54±0.17Aa4.83±0.22Aab4.75±0.14Aab
    微球菌(lg CFU/g)3.81±0.15ABb4.04±0.24Bb3.16±0.34Aa3.78±0.36ABb4.22±0.22Bb
    菌落总数(lg CFU/g)3.77±0.27Aab3.62±0.3Aa3.56±0.22Aa3.93±0.31Aab4.25±0.23Ab
    下载: 导出CSV
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